Sunday, December 8, 2013

Dinner tonight...Italian Stuffed Pork Tenderloin

 
Italian Stuffed Pork Tenderloin
 
My family devoured dinner!! I served this roast with mashed potatoes and steamed broccoli. This delicious dinner could be waiting for you in the freezer! Yes, I said freezer. This recipe is from my Downright Delicious Freezer Meal Workshop. If only I could post the smell - it was mouth watering!!!!!
 
To order your Wildtree ingredients please contact me or go to www.jenwarr.mywildtree.com.

Holiday Gift Ideas

Monday, November 25, 2013

Not your Mama's Green Bean Casserole!


Here's a great twist on serving green beans for Thanksgiving. Gone are the days of Cream of Mushroom Soup and Fried Onion...bring on the bacon instead!!!!
 
Balsamic Green Beans with Pancetta
1 cup pancetta, diced
12 ounce green beans
2 teaspoons Wildtree Garlic & Herb Blend
¼ cup Wildtree Flavored Balsamic Vinegar
 
Heat a nonstick skillet over medium heat. Add the pancetta and sauté until browned. Drain off most of the grease; leave a small amount for sauteing the green beans. Meanwhile blanch the green beans in boiling water for 3-5 minutes. Drain and add green beans to the skillet with the pancetta. Season with the Garlic & Herb Blend; sauté for 1 minute. Add the Balsamic Vinegar; continue cooking until most of the vinegar is evaporated. Season with salt and pepper if desired.
 
To order your Wildtree flavored vinegars or Garlic & Herb Blend please go to www.jenwarr.mywildtree.com.


 

Sausage & Mascarpone Stuffed Mushrooms

Another holiday appetizer idea!

Sausage & Mascarpone Stuffed Mushrooms
16 ounces white mushrooms (about 15 mushrooms), stems and gills removed
1 tablespoon Wildtree Natural Grapeseed Oil
1/8 teaspoon salt
1/8 teaspoon pepper
½ pound Italian sausage
½ cup scallion, diced
2 teaspoons Wildtree Garlic Galore Seasoning Blend
¼ cup panko breadcrumbs
½ cup mascarpone
2 tablespoons fresh parsley, chopped
 
Preheat oven to 350°F. Add mushrooms to a bowl. Drizzle with Grapeseed Oil and season with salt and pepper; toss to coat the mushrooms. Place mushrooms in a baking dish. In a medium skillet cook the sausage over medium heat until cooked through and starting to brown. Add the scallions and Garlic Galore; cook for 2 minutes. Add panko and stir to combine. Mix in the mascarpone until melted and a creamy fixture forms. Remove from heat; mix in parsley. Stuff mushrooms with mixture. Bake for 25-30 minutes. Top with shredded parmesan before serving if desired.
 
To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Brie en Croute

This would make a delicious holiday appetizer!
 
Brie en Croute
1 sheet puff pastry
4 ounces brie
8 teaspoons Wildtree Spiced Cranberry Jam

Preheat oven to 400°F and spray a baking sheet with cooking spray. Cut each pastry sheet into 16 squares. (Cut sheet in half, then cut each half in half. Repeat in opposite direction and you will end up with 16 squares). Cut brie into 16 pieces. Place one piece of brie in the center of each square, then top each with about ½ teaspoon of the jam. Wet your finger and run it along all four edges of a square, then bring the four corners together in the center and pinch together. You also want to pinch along the edges to seal. Bake 15-20 minutes or until golden brown. Cool 5 minutes before serving.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Roasted Pork with Balsamic Cranberry Sauce

 
The tastes of fall!
 
Roasted Pork with Balsamic Cranberry Sauce
1 pound pork tenderloin
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Jamaican Jerk Seasoning
½ cup Wildtree Spiced Cranberry Jam
2 teaspoons fresh chopped rosemary
2 tablespoons Wildtree Orange Balsamic Vinegar

Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat; sear pork on all sides. Place the tenderloin on a baking sheet and finish cooking in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 140°F. Meanwhile make the sauce: combine Cranberry Jam, rosemary, and Orange Balsamic Vinegar in a medium saucepan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Thursday, November 21, 2013

Seasonal Products at Wildtree ~ Get them while you can!

 

Check out Wildtree's Seasonal Product List! Make sure you order yours now at www.jenwarr.mywildtree.com before they are gone until next year.

Spring/Summer Seasonal
These items will not be included in the January 2014 catalog, but will be released again in Spring 2014 with April/May New Goods. 

  10579 LEMON LIME CHEESECAKE BLEND
10749 SPICED CARROT CAKE WITH CREAM CHEESE FROSTING
10578 STRAWBERRY CHEESECAKE BLEND
10794 STEAK SAUCE #9
10803 Pineapple Jalapeno Jam
10639 SCRUMPTIOUS SCONES
10219 WILDBERRY DRESSING
10686 CREAMY CORN CHOWDAH
10764 SWEET & SAVORY PINEAPPLE SAUCE
 
 Fall Seasonal 
These items will not be included in the January 2014 catalog, but will be released again in Fall 2014 with August New Goods.
 
10595 TRADITIONAL TURKEY GRAVY
10796 Simple Stuffing Mix
10389 CRANBERRY SPICE BLEND
10719 APPLE CRANBERRY JAM
10720 CRANBERRY JALAPENO JELLY
10770 SWEET CRANBERRY MUSTARD SPREAD
10778 FAST & FLAVORFUL DRY BRINE
10194 MULLING SPICES
10571 PUMPKIN PIE CHEESECAKE BLEND
10573 CAROL'S CRANBERRY HORSERADISH BLEND
10717 PUMPKIN PANCAKES
10713 BLUEBERRY PANCAKE SYRUP
10638 PUMPKIN QUICK BREAD